Crepes

Incredibly thin and delicate with slightly crisp edges. These are easy to make with just a blender and regular skillet.

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Crepes

Yield: A giant pile - I lose count!

Author: Lorraine

Prep time: 2 HourCook time: 1 HourTotal time: 3 Hour

Versatile, these basic crepes can be filled with either sweet or savory.

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Ingredients

• 1 cup (250ml) whole milk
• 1 cup (250ml) water
• 4 eggs
• 2 cups (300g) flour
• 4 tbsp (¼ cup/60ml) melted butter
• ½ tsp salt

Instructions

1. In a blender, mix together.
2. Best to make night before or minimum let sit in fridge for 2 hours. If too thick, add a bit of water.
3. Whisk batter before using.
4. Preheat a 9" nonstick skillet over medium heat. You can spray the crepe pan slightly.
5. Reduce heat to medium-low.
6. Pour just enough batter to cover the bottom of the pan lifting it off heat and slightly tilting in a circular motion to help batter spread into an even circle.
7. Cook until top is set and bottom is golden brown, about 45 seconds. Flip and cook on second side until cooked through, about 45 seconds more.

Notes

ANTHOLOGY NOTES:

You can freeze these but just make sure to store them in an airtight container with parchment between the crepes otherwise they will stick together.

https://www.anthologyofcrumbs.com/crepes

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